Eat The Art Classes
Eat The Art offers a wide variety of classes from baking, chocolate, decorating, sugar art and more. Some of our beginner favorites are group cake decorating classes, private chocolate classes, kid’s cupcake decorating, cookie decorating and our baking classes. For our more experienced students, take a look at our private lessons such as Chocolate 102, Entremets, Poured, Pulled and Blown Sugar and Advanced Modeling Chocolate.
Our private lessons provide a personalized approach for teaching to your experience level. Private chocolate lessons are a great way to learn how to work with chocolate for gift-giving or keep it all for yourself. Group classes add a new element of fun when you are learning with friends. Group cake decorating classes (or cupcake decorating) are fun for all parties – from moms’ night out and bachelorette parties to team-building, scout troops, and birthday parties. Please contact us if you need help deciding on a class that is right for you.
Advanced Modeling Chocolate and Edible Armatures
You will learn to build an armature with an edible sugar medium. You will go on to make modeling chocolate and build a spectacular 3-D centerpiece.
Breads
Learn to make either sweet, braided challah, French baguette, Fougasse, Focaccia, or sour dough bread. With the sour dough class we will even give you some sour dough starter that is over 100 years old so that you can make more at home!
Buttercream Flowers
Buttercream flowers are a classic. We will teach you to make several types that may be added as cake toppers or piped directly onto cupcakes. We will teach you to make the frosting that is of an ideal texture for this type of piping work. Each student takes home everything they make along with recipes and tips.
Cake & Cupcake Baking
Learn to make a delicious cake. We will pair the cake or cupcake baking lesson with lessons on making fillings and frostings.
Cake & Cupcake Decorating
We teach you to make a cooked filling and a cooked buttercream frosting, then show you how to build your cake professionally, and teach you to make modeling chocolate and your own 3-D cake or cupcake toppers.
Candy & Fudge
This 3-hour class is spread over two consecutive days. On day one you make fresh raspberry caramels, chocolate caramels and vanilla fudge (may substitute for chocolate fudge or nutty fudge). One day two you return to wrap everything. Each student takes home everything they make along with recipes, tips and very detailed instructions.
Chocolate 101
You will sample chocolate, learn about different types of chocolate, temper chocolate, hand-roll truffles, dip cake pops. You will go home with a large box of fine Belgian chocolate confections to share ….. or not!
Chocolate 102
As a follow-up to Chocolate-101 we teach you to temper chocolate using the Tabliering (Tabling) method. We build on the knowledge and skills you have acquired to make filled chocolates (bonbons). We teach you several fillings both truffle-based (with chocolate as a main ingredient) and sugar-based such as caramel and fruit creams. Every student goes home with a large box of filled chocolates.
Chocolate Pizza
This is a great class for kids! Students work with delicious chocolate and pour several types to make a large, round pizza shape. They top the pizza with their favorite candies and cookie pieces (nuts are optional). Each student takes home a large pizza-shaped confection. This class is 1 hour in length and costs $55 per student.
Cookie Baking
Take your cookie baking to the next level. With all of our cookie lessons students take home a HUGE box of cookies to share .. or not!
Cookie Decorating
We will teach you several decorating techniques, such as brush embroidery, layering icing, painting on Royal icing and blending colors. Each student goes home with a large box of decorated cookies.
Croissants
We will teach you to make a butter book and to laminate dough. You will make
plain and chocolate croissants that are so buttery and delicious it will be worth all
the effort. This class is 6.5 hours in length spread over 2 days.
Donuts
Learn to make soft pillowy donuts that are fried and dipped in several different toppings (vanilla glaze, fruit flavored glaze and cinnamon sugar sprinkle). Students take home a large box of donuts.
Eclairs & Cream Puffs
Learn to make eclairs and cream puffs with firm shells that are easy to fill and dip into a glaze. In this class we make a chocolate pastry cream filling, a whipped cream filling, apricot glaze, chocolate glaze and vanilla whipped cream topping. Students take home a large box of these absolutely delicious confections.
Entremets
For students who are serious about French Pastry, we have a 2-day, six hour class on making these fabulous and beautiful French desserts.
French Macarons
Learn the Italian Meringue method of making macarons. You will make the beautifully colored shells and premium fillings, build your delicious confections and take home a large box (approximately 36) of macarons.
Gumpaste Flowers
Learn to make very realistic looking sugar flowers that will keep for years and years. These beautiful flowers are spectacular cake toppers and may be reused or simply put into a vase and kept on display. Classes are held over 3 days for a total of nine hours.
Modeling Chocolate
Learn to make modeling chocolate and candy clay. We will teach you to model 3-D cake and cupcake toppers that not only look good but also taste great. Students take home everything they make along with recipes and tips.
Pastry: Pies & Tarts
Choose your favorite pie or tart and learn to make a tender, flakey crust and delicious filling.
Poured, Pulled and Blown Sugar
This class is ideal for students 13 years of age and older. We use a product called Isomalt, which is melted to a very hot liquid and poured into molds or pulled into shapes. We teach you to build spectacular glass-like cake toppers
and center pieces.
Tira Misu
Learn to make light and airy lady fingers that you will dip in premium espresso. You will layer in delicious, creamy mascarpone filling and top with fine Belgian cocoa powder. This lesson is for adults only as we use mocha liqueur in this recipe.
Cake & Cupcake Baking
Learn to make a delicious cake. Choose your favorite cake (or select cupcakes) from the following lessons.
French Cakes:
- Biscuit (pronounced bis-kwee), this is a French sponge. We suggest you start here.
- Génoise (hot and cold process)
- Progres
- Succes
- Japonais
- Dacquoises
European Cakes:
- Doberge
- Sacher Torte
American Cakes:
- Gluten-free Vanilla and fruit flavors
- Flourless (gluten-free) Chocolate
- Egg-free
- Dairy-free
- Carrot
- Pound
- Chiffon
- Bakery-style
- Cupcakes
We will pair the cake or cupcake baking lesson with lessons on making fillings and frostings.
Fillings may include: pastry cream, mousse, cremeux, truffle (dark, milk or white chocolate), or citrus cream (lemon, lime, orange or grapefruit)
Cooked frostings will include either Swiss, Italian, French and German buttercream. We also teach American cold-process frostings and cream cheese based frostings (plain or flavored).
Chocolate 101
We start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained. You will learn what chocolate is and what it contains so that you can work with it properly when making chocolate confections, decorations, candies and when baking with it.
You will go on to learn to temper/crystalize chocolate. If you have ever melted chocolate and then tried to drizzle cookies with it only to find that later all the cookies stuck together or the coating on your cake pops went soft … no more! We will teach you a very straight-forward method to tempering chocolate (the Seeding method) so that you will be able to create your own chocolate bars, cute confections and cake decorations at home.
Together we make hand-rolled truffles, we learn to dip cake pops/cake truffles in chocolate the way the pros do it. We go on to make solid chocolate shapes and bonbons. You will also learn to work with cocoa butter transfer sheets to make very cute and sophisticated decorated chocolate discs.
Note: we use equipment readily available to people who want to work with chocolate in smaller amounts in their own kitchens.
You will go home with a large box of fine Belgian chocolate confections to share ….. or not! along with very detailed instructions and recipes.
Cake and Cupcake Decorating
In this class we have the cake layers or cupcakes baked and cooled in advance.
We teach you to make a cooked filling and a cooked buttercream frosting, which makes all the difference in the world when it comes to taste, texture and workability. We then show you how to build your cake professionally to achieve a Pinterest-worthy finish with straight sides and sharpe edges or to frost your cupcakes beautifully. We go on to teach you to make modeling chocolate and you make your own 3-D cake or cupcake toppers.
You will go home with a delicious, decorated cake or cupcakes, recipes, tips and very detailed instructions.
Cookie Baking
Take your cookie baking to the next level. Please select one of the following
lessons:
Butter Cookies: we bake 4 versions of this cookie and show you how to achieve eight different flavors and textures from just one recipe
Sugar Cookies: perfect for decorating as they do not spread during baking.
Chocolate Chip Cookies baked 4 ways: chewy, cakey, crunchy and crumbly. We use fine Belgian chocolate in these recipes for an added treat.
With all of our cookie lessons students take home a HUGE box of cookies to share .. or not!
Cookie Decorating
We have the sugar cookies baked and cooled in advance.
We teach you to make Royal Icing so that you are able to achieve the correct consistency when piping borders and flooding the centers.
You will learn to color you icing and pipe with control.
We will teach you several decorating techniques, such as brush embroidery, layering icing, painting on Royal icing and blending colors.
Each student goes home with a large box of decorated cookies.
Croissants
We will teach you to make a butter book and to laminate dough. You will make plain and chocolate croissants that are so buttery and delicious it will be worth all the effort. This class is 6.5 hours in length spread over 2 days (1.5 hours on day one and 5 hours on day two).
On day two there is a 2 hour window while the croissants are proofing to fit in another (2-hour) lesson of your choice, such as Cookies.
Pastry: Pies & Tarts
Learn to make a tender, flakey crust and delicious filling.
Choose your favorite pie or tart from one of the following lessons:
Cherry Pie with two fillings, almond cream and cherry-Kirsch with a Pâte à Foncer dough, topped with a rum streusel (this lesson is for adults only)
Lemon Meringue Pie made with a short crust called Pâte Sablée
Apple Pie with a tender sweet crust
Salted Caramel Chocolate Tarts
Gumpaste Flowers
Learn to make very realistic looking sugar flowers that will keep for years and years. Classes are held over 3 days for a total of nine hours. You will make roses, hydrangea and peonies. These beautiful flowers are spectacular cake toppers and may be reused time and time again or simply put into a vase and kept on display.
For those looking to continue their flower-making education we offer dozens of different flower-making classes, such as: Garden roses, David Austin roses, full blown roses, dogwood, pansy, daffodil, iris, tulip, Parrot tulip, hibiscus, stargazer lily, Calla lily, amaryllis, Bells of Ireland, sweet pea, poinsettia, African protea, bird of paradise, several different orchids, leaves, fruit and foliage.
Welcome to our kitchen.
Address
By appointment only
Teaching kitchen is located in Forest Hills
Nashville, TN 37215
Phone
615-948-7732